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Instant Pot Chili Recipe

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4.1 from 30 reviews

This Instant Pot Chili recipe is a hearty and flavorful one-pot meal perfect for a quick weeknight dinner. Combining lean ground beef, a mix of beans, vegetables, and a blend of spices, this chili cooks under pressure in just 30 minutes, delivering a comforting and satisfying dish with minimal hands-on time.

Ingredients

Main Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 sweet onion, diced
  • 4-6 garlic cloves, minced
  • 1 red bell pepper, seeded and chopped
  • 2 tablespoons taco seasoning blend
  • 15 ounces kidney beans, drained (one can)
  • 15 ounces cannellini beans, drained (one can)
  • 15 ounces black beans, drained (one can)
  • 15 ounces diced tomatoes, drained (one can)
  • 1/4 cup red pepper paste or harissa paste
  • 2 cups bone broth
  • 1 tablespoon Worcestershire Sauce
  • Kosher salt and pepper, to taste

Optional Garnishes

  • Lime wedges
  • Cilantro
  • Shredded cheese

Instructions

  1. Saute the ground beef: Turn on the SAUTE function on your Instant Pot. Add the lean ground beef and cook it while crumbling it with a wooden spoon until fully browned.
  2. Add the vegetables and seasoning: Once the meat is cooked through, add the diced sweet onion, minced garlic cloves, chopped red bell pepper, and taco seasoning blend. Continue cooking and stirring for 3-4 minutes until the vegetables soften and the spices are fragrant.
  3. Add remaining ingredients: Stir in the drained kidney beans, cannellini beans, black beans, diced tomatoes, red pepper or harissa paste, bone broth, Worcestershire sauce, and season with kosher salt and black pepper.
  4. Pressure cook: Close and seal the Instant Pot lid. Select the MANUAL or PRESSURE COOK function and set the timer for 15 minutes.
  5. Natural pressure release: When the cooking cycle finishes, allow the Instant Pot to release pressure naturally. After the pressure is fully released, carefully open the lid.
  6. Final seasoning and serve: Taste the chili and adjust salt and pepper as needed. Serve the chili warm, garnished with optional lime wedges, cilantro, and shredded cheese if desired.

Notes

  • Make sure to drain the canned beans and tomatoes well to avoid excess liquid in the chili.
  • Adjust the level of heat by using more or less red pepper paste or harissa as preferred.
  • You can substitute bone broth with vegetable broth or beef broth if preferred.
  • The natural pressure release helps maintain the chili's thick texture and rich flavor.
  • Leftovers store well and taste even better the next day.

Find it online: https://recipethrive.com/instant-pot-chili-recipe/